This is the description of how the Gluten-Free Beer style of beer should taste, feel and look. However, there may be perfectly fine beers in this style that fall outside of these ranges and descriptions. This information is just to show the most commonly accepted ranges for the Gluten-Free Beer beer style.
This category includes lagers, ales or other beers made from fermentable sugars, grains and converted carbohydrates and must also include some portion of cereal. All ingredients must be free of gluten. Within the framework of these guidelines, beers brewed with barley, wheat, spelt, rye, and other gluten-containing ingredients may not be categorized as Gluten-Free. Gluten-Free Beers may contain malted grains that are gluten-free. NOTE: These guidelines do not supersede any government regulations. Wine, mead, ﬂavored malt beverages or beverages other than “beer” as deﬁned by the TTB (U.S. Trade and Tax Bureau) are not considered “gluten-free beer” under these guidelines. Gluten-reduced beers’ original ingredients would have gluten content that has been reduced by enzymes or other processes to reduced levels. Gluten-reduced beers should be categorized in the classic style category most appropriate for the beer, rather than as Gluten-Free Beer. When using these guidelines as the basis for evaluating entries at competitions, brewers may be asked to provide supplemental information about entries in this category to allow for accurate evaluation of diverse entries. Such information might include an underlying beer style if appropriate, gluten free grains and/or other carbohydrate sources or other information unique to the entry such as ingredients or processing which influence perceived sensory outcomes such as microflora, fruit, spices or other ingredients, wood aging, etc.
- Body: Varies with underlying style
- Malt Flavors & Aromas: Varies with underlying style
- Hop Flavors & Aromas: Varies with underlying style
- Fermentation Characteristics: Although brewers may design and identify these beers according to defined style guidelines, these beers should be evaluated on their own merits without strict adherence to defined style parameters.
Brewing Properties of Gluten-Free Beer
The functional properties of brewing Gluten-Free Beer beers as descided by the Brewers Association. These guidelines reflect, as accurately as possible, historical significance, authenticity or a high profile in the current commercial beer market.
The alcohol by volume is shows the amount of alcohol this style of beer should have.
The International Bittering Units (IBU) scale is used to approximately quantify the actual (not perceived) bitterness of beer.
SRM is a scale for measuring the color intensity of a beer. Low SRM grains impart a pale straw color while higher values mean it will add a darker color to the wort. Learn more »
Original Gravity (OG) is a measure of the sugar content in the wort before alcoholic fermentation has started to produce the beer.
The Final Gravity (FG) is how much sugar is left over in the beer when fermentation is complete.
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Based on Brewers Association 2020 Beer Style Guidelines with changes. Used with permission of Brewers Association.